How to Roast a Perfect Turkey

Roast Spatchcocked Turkey Recipe


  • 1 whole fresh turkey 12 - 14 pounds
  • 1/2 stick melted butter
  • 1/4 cup olive oil
  • 2 garlic cloves minced
  • 2 Tablespoons Kosher salt
  • 2 Tablespoon freshly ground pepper
  • 2 teaspoon fresh rosemary minced
  • 2 teaspoon fresh thyme chopped


Spatchcocking Instructions

  1. With the breast-side down, cut the backbone out of the turkey with heavy-duty kitchen shears. Save the backbone for making stock for gravy.
  2. Remove the wishbone from the turkey.
  3. Turn the bird over and flatten by pressing the middle of the turkey with both hands to break the breast bone.

Roasting Instructions

  1. Preheat oven to 450 degrees.
  2. In a small bowl, combine melted butter, olive oil, garlic, salt, pepper, rosemary, and thyme and mix well.
  3. Rinse and dry the turkey including the inside of the turkey.
  4. Place turkey on a roasting rack inside the roasting pan or on rack on a sheet pan. Tuck the wingtips under the breast.
  5. Liberally rub butter mixture on the skin and the on the inside of the turkey reserving 1/4 cup for basting.
  6. Place turkey in 450 degree oven for 30 minutes, then reduce temperature to 350 degrees and baste with reserved butter mixture every 30 minutes.
  7. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F., about 1 1/2 to 2 hours, depending on the size of your turkey and your oven.
  8. Remove turkey to a cutting board and allow to rest for at least 30 minutes before carving. Make gravy while you wait.